This vibrant green side dish dotted with flashes of red from the addition of tomatoes and jalapeno, is a wonderful compliment to grilled meats and fish. Use a sturdy variety of greens such as chard mustard greens, kale or young collards.

Directions

Place the olive oil in a large pot over medium heat. Once hot, add the onion, garlic and jalapeño and cook for 7 minutes, stirring frequently.

Stir the greens into the pot and then sprinkle with a few pinches of salt and pepper. Cook for a few minutes until wilted, and then add the tomatoes, water and vinegar and simmer over low heat for about 12 minutes or until the tomatoes soften. Serve immediately.